KR19980073802A - Manufacturing method of instant eating chicken porridge - Google Patents

Manufacturing method of instant eating chicken porridge Download PDF

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Publication number
KR19980073802A
KR19980073802A KR1019970009339A KR19970009339A KR19980073802A KR 19980073802 A KR19980073802 A KR 19980073802A KR 1019970009339 A KR1019970009339 A KR 1019970009339A KR 19970009339 A KR19970009339 A KR 19970009339A KR 19980073802 A KR19980073802 A KR 19980073802A
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South Korea
Prior art keywords
ready
porridge
chicken
producing
chicken porridge
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KR1019970009339A
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Korean (ko)
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KR100223689B1 (en
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김홍국
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김홍국
주식회사 하림
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package

Abstract

본 발명은 즉석 취식용 닭죽의 제조방법에 관한 것으로서, 본 발명에 의하면, 닭죽에 필요한 제반 재료를 가열 용기에 넣고 일정시간 가열시킨 후에 무균 상태에서 용기에 투입 밀봉하여, 고온 고압 살균 과정없이 바로 냉장 상태로 유통시켜, 소비자가 별도의 첨가나 전처리 없이 데워서 취식할 수 있도록 한 즉석 취식용 닭죽의 제조방법인 것으로서, 죽 제품 고유의 맛을 최대한 유지시키고, 식생활의 편의를 도모할 수 있게된 발명인 것이다.The present invention relates to a method for producing an instant edible chicken porridge, according to the present invention, by placing the ingredients necessary for chicken porridge in a heating container and heated for a predetermined time, and then sealed in a container in a sterile state, refrigerated immediately without high temperature autoclaving process It is a method of manufacturing instant edible chicken porridge, which is distributed in a state so that consumers can eat it by heating without additional addition or pretreatment, and it is an invention that can maintain the unique taste of porridge products and promote the convenience of eating. .

Description

즉석 취식용 닭죽의 제조방법Manufacturing method of instant eating chicken porridge

본 발명은 즉석 취식용 닭죽의 제조방법에 관한 것으로서, 특히, 닭죽의 구성원료를 적절히 이용하여 편의식품인 포장형태로 완성시켜 조리 또는 가열의 전처리를 하지 않고, 끓는 물에 데치거나 전자렌지를 이용하여 해동처리 하여 즉석에서 취식할 수 있게 한 닭죽의 제조방법에 관한 것이다.The present invention relates to a method for producing instant edible chicken porridge, in particular, by using the ingredients of the chicken porridge appropriately to form a convenient food packaging form without boiling or pre-treatment of cooking or heating, boiling in boiling water or using a microwave oven It relates to a method for producing chicken porridge that can be eaten on the fly by thawing.

일반적으로, 닭죽은 영양력 강화를 위한 우리 고유의 전통 음식으로 많은 사람들이 즐기고 있는 음식이다.In general, chicken porridge is our own traditional food for enhanced nutrition, which many people enjoy.

그러나 이러한 닭죽은 닭고기 살과 찹쌀, 그리고 부재료인 마늘과 각종 야채, 인삼, 대추, 등과 양념을 함께 투입하여 물과 같이 장시간 동안 끓이는 등의 긴 조리 시간이 필요하므로 바쁜 현대인에게는 쉽게 즐길 수 있는 음식으로 적합하지 않은 문제점이 있었다.However, this chicken porridge is a food that can be easily enjoyed by busy modern people because it requires a long cooking time such as chicken meat, glutinous rice, garlic and various ingredients, ginseng, jujube, and seasonings. There was an unsuitable problem.

따라서 본 발명은 상술한 바와 같은 종래 기술의 제반 문제점을 감안하여 안출된 것으로서, 닭죽의 구성 원료를 적절히 배합하고 이를 가공 처리한 후에 포장 형태로 완성시켜 조리 등 전처리를 하지 않고 데치는 식에 의해 즉석에서 취식할 수 있게 하여 닭죽의 영양과 맛을 장소와 시간에 구애됨이 없이 간편하게 즐길 수 있게 한 즉석 취식용 닭죽의 제조방법을 제공하는데 그 목적이 있는 것이다.Therefore, the present invention has been made in view of the above-mentioned problems of the prior art, and the ingredients of chicken porridge are properly blended, processed, and then processed into a packaged form, and then immediately cooked without pretreatment such as cooking. The purpose of the present invention is to provide a method for preparing instant eating chicken porridge, which makes it easy to eat and enjoy the nutrition and taste of chicken porridge without regard to place and time.

(제조공정)(Manufacture process)

이하 본 발명의 목적을 달성하기 위한 제조공정 및 방법을 상세히 설명하면 다음과 같다.Hereinafter, the manufacturing process and method for achieving the object of the present invention in detail.

본 발명의 재료는 영양소와 맛의 유지를 최대화 할 수 있는 닭죽의 완성을 위해서 신선하고 양질의 재료를 선택하는 것이 중요하다.In the material of the present invention, it is important to select a fresh and high-quality material for the completion of chicken porridge that can maximize the maintenance of nutrients and taste.

또한, 본 발명의 제조공정 처리 조건(온도, 시간 및 양념의 첨가와 제반 조건)은 가장 바람직한 맛과 영양소를 유지하기 위하여 얻어진 내용을 여러 실험을 통해 전체적으로 종합하여 결정된 결과로서 그 내용은 다음과 같다.In addition, the manufacturing process treatment conditions (addition of temperature, time, and seasoning conditions and conditions) of the present invention is a result determined by comprehensively combining the contents obtained in order to maintain the most desirable taste and nutrients through several experiments as follows. .

-각 재료의 준비공정-Preparation process of each material

닭고기의 준비Preparation of chicken

위생적으로 도계 하여 발골된 상태의 닭고기를 준비하여 이를 95±5℃에서 10분간 증숙하여 지방 제거 및 세균을 1차적으로 살균한다. 그리고, 증숙된 닭고기를 30~35℃정도의 온도를 유지되도록 냉각하는 과정을 거쳐 닭고기를 거칠게 세절하여, 닭고기를 준비하는 과정을 완료한다.Prepare chicken bones in hygienic manner and steam them at 95 ± 5 ℃ for 10 minutes to remove fat and sterilize bacteria first. Then, after the process of cooling the steamed chicken to maintain the temperature of about 30 ~ 35 ℃ roughly chop the chicken, complete the process of preparing the chicken.

찹쌀의 준비Preparation of Glutinous Rice

햅찰쌀을 이용하여 수회 수세하고 이를 깨끗한 정제수에 90~120분 정도 담가 둔다. 이어서, 정제수를 걸러내는 용기에 찹쌀을 넣고 탈수시켜 정제수를 모두 분리하고, 일정 크기의 알갱이를 갖도록 분쇄시켜서 찹쌀의 준비를 완료한다.Wash several times with fresh rice and soak it in clean purified water for 90 ~ 120 minutes. Subsequently, put the glutinous rice in a container for filtering purified water and dehydrate it to separate all the purified water, and grind to have grains of a predetermined size to complete the preparation of the glutinous rice.

부재료의 준비Preparation of Subsidy

본 발명의 부재료는 양파, 마늘, 버섯, 인삼, 정제염, 백설탕, 후추, 조미료 등을 준비하되, 이는 신선한 것을 직접 구입하여 표면에 고착되어 있는 제반 불필요한 불순물을 제거하고, 버섯은 증숙하여 얇게 절단하여 준비한다.In the absence of the present invention, onions, garlic, mushrooms, ginseng, refined salt, white sugar, pepper, seasonings, etc. are prepared. Prepare.

이상과 같이 닭죽 제조에 필요한 주재료 및 부재료의 준비 공정이 완료된 상태에서 다음의 가공 처리 공정을 수행한다.As described above, the following processing step is performed in a state where the preparation process of the main material and the subsidiary material required for chicken porridge production is completed.

-제1 공정-First process

주재료인 닭고기와 찹쌀 그리고, 부재료인 양파, 마늘, 버섯, 인삼, 정제염, 백설탕, 후추, 조미료 등을 가열용기에 넣고, 90±5℃의 온도에서 60~80분 정도 가열한다.(이는 세균을 사멸 시키고 야채 등과 같은 생물의 효소를 불활성화 시키는 목적이 있다.)Put chicken, glutinous rice and other ingredients such as onion, garlic, mushroom, ginseng, refined salt, white sugar, pepper and seasoning into a heating container and heat them for 60 ~ 80 minutes at a temperature of 90 ± 5 ℃. It is intended to kill and inactivate enzymes of organisms such as vegetables.)

-제2 공정-Second process

공정 1을 완료한 상태의 제품을 무균포장실에서 산소 투과성이 없는 합성수지재 필름으로 된 레토르트용 포장지 또는 밀봉용기에 자동으로 충진하고 이를 밀봉한다.The product of step 1 is automatically filled and sealed in a retort wrapper or sealing container made of a synthetic resin film having no oxygen permeability in a sterile packing room.

-제3 공정-Third process

상기의 공정을 완료한 상태의 제품을 자동 냉각 라인을 통과시켜 품온이 30℃ 이하가 되도록 냉각시킨다. 이때 냉각수 온도는 15±5℃를 유지시킨다.The product of the above-mentioned process is passed through the automatic cooling line, and it cools so that product temperature may be 30 degrees C or less. At this time, the cooling water temperature is maintained at 15 ± 5 ℃.

-제4 공정-4th process

상기의 공정을 거쳐 냉각시킨 제품을 표면의 물기를 제거하고 종이 박스에 일정량 투입하고 이를 봉하여 즉석 취식용 닭죽의 제조공정을 완료한다.The product cooled through the above process removes water on the surface, put a certain amount into a paper box and seal it to complete the manufacturing process of instant chicken porridge.

이상과 같은 공정을 거치는 본 발명의 즉석 취식용 닭죽은 맛과 영양소 손실을 최소화하고 이상취를 제거하기 위하여 고온 고압 살균 과정 없이 제 2 공정과 같은 소정의 조건하에서의 무균 포장 방법을 실행함으로써 즉석 제품이 가지는 고유의 맛을 가질 수 있어 즉석제품으로 널리 이용할 수 있게 된 것이다.In order to minimize the loss of taste and nutrients and to remove the malodor, the instant food chicken porridge of the present invention undergoing the above process is subjected to a sterile packaging method under predetermined conditions such as the second process without high temperature autoclaving. Eggplants can have a unique taste and can be widely used as an instant product.

여기에서 첨가되는 재료의 배합 비율은, 각종 실험을 거쳐 최적의 배합비를 결정한 것으로서 다음과 같은 표 1의 비율로 첨가됨이 가장 바람직하다.The compounding ratio of the material added here is most preferably added at the ratio shown in Table 1 as the optimum compounding ratio is determined through various experiments.

본 발명에 동원되는 재료의 배합비Compounding ratio of materials mobilized in the present invention

1) 인삼 찹쌀 닭죽의 재료 배합비1) Mixing ratio of ginseng glutinous rice chicken porridge

한편, 소비자의 기호에 따라 각종 양념의 추가에 따른 본 발명의 또다른 실시예에 의한 각재료의 배합비는 다음과 같다.On the other hand, the mixing ratio of each material according to another embodiment of the present invention according to the addition of various spices according to the preference of the consumer is as follows.

2) 야채 닭죽의 재료 배합비2) Ingredient combination ratio of vegetable chicken porridge

또한, 다른 재료의 적절한 배합에 의해 실시될 수 있는 콩나물 닭죽의 배합비는 다음과 같다.In addition, the mixing ratio of the bean sprout chicken porridge that can be carried out by the appropriate combination of other materials is as follows.

3) 콩나물 닭죽의 재료 배합비3) Ingredient mix ratio of bean sprouts chicken porridge

4) 밤 닭죽의 재료 배합비4) Ingredient combination ratio of chestnut chicken porridge

한편, 본 발명의 실시예에서 제시되고 있는 각종 재료의 배합비 정도는 소비자의 기호에 알맞는 정도의 비율과 재료 선택으로 결정되었으나, 기호에 따라 부재료의 선택과 비율이 변화될 수 있는 것이며, 또 소비자의 기호에 따라 각종 양념의 추가도 가능한 것이다.On the other hand, the compounding ratio of the various materials presented in the embodiment of the present invention was determined by the ratio and material selection of the degree appropriate to the consumer's preference, the choice and ratio of the subsidiary material can be changed according to the preference, You can also add various spices according to your preferences.

이상에서 설명된 바와 같이 본 발명에 의한 닭죽은 가열 용기에 닭고기와 부재료를 투입하여 일정온도로 가열한 후 무균화 포장방법에 의해 포장하고, 이를 냉장상태의 공산화 제품으로 유통시킬 수 있게된 것으로서 소비자는 식품점 등에서 구입한 제품을 별도의 첨가물없이 전처리를 하지 않고, 끓는 물에 데치거나 전자렌지를 이용하여 즉석에서 취식이 가능케 한 것으로서, 즉석 식품에서 요구되는 신선도를 유지하기 위하여, 제품에 고온고압 살균 과정없이 무균화 포장공정을 거치게 하므로서, 즉 제품 고유의 맛과 색상을 유지시키며, 영양소 파괴가 거의 없는 양질의 제품공급으로 즉석 취식의 편의를 제공하게 된 발명인 것이다.As described above, the chicken porridge according to the present invention is put into a heating container by heating chicken and subsidiary materials, heated to a predetermined temperature, and then packaged by a sterile packaging method, which can be distributed as a refrigerated communicated product. In order to maintain freshness required for instant food, high temperature and high pressure sterilization is possible in order to maintain the freshness required in instant food without boiling in boiling water or using microwave oven without pretreatment of products purchased at food stores without additional additives. By going through the aseptic packaging process without the process, that is, the invention is to provide the convenience of instant eating by supplying high-quality products that maintain the unique taste and color of the product, almost no nutrient destruction.

Claims (7)

위생적으로 도계한 닭고기를 준비하여 95±5℃에서 10분간 증숙하되, 이를 30~35℃정도의 온도로 냉각하는 과정을 거쳐, 수회 수세하고 깨끗한 정제수에 90~120분 정도 수침한 상태의 찹쌀과 양파, 마늘, 버섯, 인삼, 정제염, 백설탕, 후추, 조미료 등을 일정량 혼합하여, 가열용기에 넣고, 90±5℃의 온도에서 60~80분 정도 가열하는 가열공정을 거쳐, 이를 밀봉용기에 충진하고 진공포장하는 일련의 제조공정을 특징으로 하는 즉석 취식용 닭죽의 제조방법.Prepare hygienic chickens and steam them at 95 ± 5 ℃ for 10 minutes, cool them to 30 ~ 35 ℃ and wash them several times with glutinous rice soaked in clean purified water for 90 ~ 120 minutes. A certain amount of onion, garlic, mushroom, ginseng, refined salt, white sugar, pepper, seasonings are mixed, put into a heating container, and the heating process is heated for 60 to 80 minutes at a temperature of 90 ± 5 ℃, and filled into a sealed container. Method for producing a ready-to-eat chicken porridge, characterized in that a series of manufacturing process of vacuum packing. 청구항 1에 있어서,The method according to claim 1, 밀봉용기는 산소 투과성이 없는 레토르트 파우치와 같은 합성수지재 필름으로 컴형태를 유지시켜서 된 것을 특징으로 하는 즉석 취식용 닭죽의 제조방법.The sealing container is a method for producing ready-to-eat chicken porridge, characterized in that the comb is kept in a synthetic resin film such as a retort pouch having no oxygen permeability. 청구항 1에 있어서,The method according to claim 1, 밀봉 용기에 장입된 재료는 -20~-50℃에서 급속 동결하는 냉각공정을 포함하는 즉석 취식용 닭죽의 제조방법.The material charged into the sealed container is a method for producing ready-to-eat chicken porridge comprising a cooling step of rapid freezing at -20 ~ -50 ℃. 청구항 1에 있어서,The method according to claim 1, 즉석 취식용 닭죽 재료의 배합비는, 발골한 닭의 살부위와 수삼, 찹쌀을 혼합하고, 여기에The blending ratio of the ready-to-eat chicken porridge ingredients is mixed with the flesh of the boned chicken, fresh ginseng, and glutinous rice. 양파0.5~3(WT%)Onion 0.5 ~ 3 (WT%) 표고버섯0.2~2(WT%)Shiitake mushroom 0.2 ~ 2 (WT%) 마늘0.3~0.8(WT%)Garlic 0.3 ~ 0.8 (WT%) 정제염0.2~1(WT%)Refined Salt 0.2 ~ 1 (WT%) 백설탕0.1~.5(WT%)White sugar 0.1 ~ .5 (WT%) 참깨0.01~0.5(WT%)Sesame 0.01 ~ 0.5 (WT%) L-글루타민산 나트륨0.01~0.5(WT%)Sodium L-Glutamate0.01-0.5 (WT%) 백후추분0.01~0.5(WT%)White pepper powder 0.01 ~ 0.5 (WT%) 정제수70~85(WT%)Purified water 70 ~ 85 (WT%) 를 배합하는 것을 포함하는 즉석 취식용 닭죽의 제조방법.Method for producing a ready-to-eat chicken porridge comprising blending. 청구항 1에 있어서,The method according to claim 1, 즉석 취식용 닭죽의 재료의 배합비는, 발골한 닭의 살부위와 야채, 찹쌀을 혼합하고, 여기에The mixing ratio of the ingredients of the ready-to-eat chicken porridge mixes the skin part of the boned chicken, vegetables, and glutinous rice, 당근1~3(WT%)Carrot 1-3 (WT%) 양파1~5(WT%)Onion 1 ~ 5 (WT%) 표고버섯2~8(WT%)Shiitake mushrooms 2 ~ 8 (WT%) 마늘0.3~2(WT%)Garlic 0.3 ~ 2 (WT%) 정제염0.3~0.8(WT%)Refined salt 0.3 ~ 0.8 (WT%) 백설탕0.2~1(WT%)White sugar 0.2 ~ 1 (WT%) 참깨0.1~0.5(WT%)Sesame 0.1 ~ 0.5 (WT%) L-글루타민산 나트륨0.01~0.5(WT%)Sodium L-Glutamate0.01-0.5 (WT%) 백후추분0.01~0.5(WT%)White pepper powder 0.01 ~ 0.5 (WT%) 정제수70~85(WT%)Purified water 70 ~ 85 (WT%) 를 배합하는 것을 포함하는 즉석 취식용 닭죽의 제조방법.Method for producing a ready-to-eat chicken porridge comprising blending. 청구항 1에 있어서,The method according to claim 1, 즉석 취식용 닭죽 재료의 배합비는, 발골한 닭의 살부위와 찹쌀을 혼합하고, 여기에,The blending ratio of the ready-to-eat chicken porridge ingredients mix the flesh of the boned chicken with glutinous rice, 콩나물5~15(WT%)Bean sprouts 5 ~ 15 (WT%) 양파1~3(WT%)Onion 1-3 (WT%) 마늘0.3~2(WT%)Garlic 0.3 ~ 2 (WT%) 당근1~2(WT%)Carrot 1-2, WT% 정제염0.3~0.8(WT%)Refined salt 0.3 ~ 0.8 (WT%) 백설탕0.2~1(WT%)White sugar 0.2 ~ 1 (WT%) 참깨0.1~0.5(WT%)Sesame 0.1 ~ 0.5 (WT%) L-글루타민산 나트륨0.01~0.5(WT%)Sodium L-Glutamate0.01-0.5 (WT%) 백후추분0.01~0.5(WT%)White pepper powder 0.01 ~ 0.5 (WT%) 정제수70~85(WT%)Purified water 70 ~ 85 (WT%) 를 배합하는 것을 포함하는 즉석 취식용 닭죽의 제조방법.Method for producing a ready-to-eat chicken porridge comprising blending. 청구항 1에 있어서,The method according to claim 1, 즉석 취식용 닭죽 재료의 배합비는, 발골한 닭의 살부위와 찹쌀을 혼합하고, 여기에,The blending ratio of the ready-to-eat chicken porridge ingredients mix the flesh of the boned chicken with glutinous rice, 밤2~8(WT%)2 to 8 nights (WT%) 양파1~3(WT%)Onion 1-3 (WT%) 마늘0.3~3(WT%)Garlic 0.3 ~ 3 (WT%) 당근1~3(WT%)Carrot 1-3 (WT%) 정제염0.3~0.8(WT%)Refined salt 0.3 ~ 0.8 (WT%) 백설탕0.2~1(WT%)White sugar 0.2 ~ 1 (WT%) 참깨0.1~0.5(WT%)Sesame 0.1 ~ 0.5 (WT%) L-글루타민산 나트륨0.01~0.5(WT%)Sodium L-Glutamate0.01-0.5 (WT%) 백후추분0.01~0.5(WT%)White pepper powder 0.01 ~ 0.5 (WT%) 정제수70~85(WT%)Purified water 70 ~ 85 (WT%) 를 배합하는 것을 포함하는 즉석 취식용 닭죽의 제조방법.Method for producing a ready-to-eat chicken porridge comprising blending.
KR1019970009339A 1997-03-19 1997-03-19 The manufacturing process for instant type boiled chicken KR100223689B1 (en)

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KR100828300B1 (en) * 2006-05-04 2008-05-08 안철종 A hot cereal using wild ginseng and a manufacturing method thereof
KR101295682B1 (en) * 2011-08-23 2013-08-14 주식회사 마니커에프앤지 Manufacturing method of chicken soup with ginseng using mixed grains

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KR100393246B1 (en) * 2001-06-11 2003-07-31 김연기 Method for preparation of instant roasted chicken containing cooked rice and the prepared same
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CN103263048B (en) * 2013-05-06 2014-09-10 华南理工大学 Instant American ginseng chicken soup can and production method thereof
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100828300B1 (en) * 2006-05-04 2008-05-08 안철종 A hot cereal using wild ginseng and a manufacturing method thereof
KR101295682B1 (en) * 2011-08-23 2013-08-14 주식회사 마니커에프앤지 Manufacturing method of chicken soup with ginseng using mixed grains

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